An homage to Laurent’s summers in Brittany, where apples find their way into just about every pot; this slow simmered dish combines succulent hard apple cider-braised boneless chicken thighs with fresh herbs, carrots, onions, Savoy cabbage and golden raisins. Freezes.
This time we use monkfish, and prepare it with our wonderful sauce of stewed tomatoes, Herbes de Provence, black Kalamata olives and fresh arugula. We then serve it over fresh linguini pasta. Best not frozen.
Braised Hungarian Beef Stroganoff with Egg Noodles
Provencal Chicken Salad with Zucchini and Roasted Pine Nuts
Just in! Fresh lemon is king in this dinner salad - we use it to marinate the chicken, the zucchini and the currants! Served with toasted pine nuts, organic arugula, romaine and a citrus white balsamic vinaigrette on the side.
Provencal Edamame And Zucchini Salad with Roasted Pine Nuts
Provencal Edamame and Zucchini Salad with Roasted Pine Nuts
Edamame, marinated organic tofu and grilled zucchini turn this dinner salad into the vegetarian counterpart, with the wonderful addition of roasted pine nuts and lemon infused currants. Served with arugula and romaine- and a citrus white balsamic vinaigrette on the side.
The vegetarian counterpart is a layer of polenta with Mexican black beans, sauteed mushrooms, onions, garlic, mild green chilies, and tomatoes - then topped with cheddar cheese and roasted tomatoes. Freezes.
Organic baby spinach with fresh romaine lettuce from Salinas, California ~ washed and dried, accompanied with diced seasonal vegetables, and a house made vinaigrette. A medium is .5 pound of greens. A large is .75 of a pound of greens.